Miller, Jack E.,  1930- <br/><br/>
Food and beverage cost control. 

 - 3rd ed. /  Jack E. Miller, Lea R. Dopson, David K. Hayes. 
 - Hoboken, N.J. :  Wiley,  c2005. 
 - xxvi, 605 p. ;  25 cm. 
<br/><br/> Previous ed.: 2001.  Floppy disk in back pocket. 
<br/><br/>Includes bibliographical references (p. 593-595) and index. 
<br/><br/> The success of any business depends on controlling costs, setting budgets and accurate pricing of goods. This book offers a clear presentation of a difficult topic, including an overview, chapter outlines, learning objectives, chapter introductions, terms for review and test sections. 
<br/><br/><label>ISBN: </label>9780471273547 (hbk.) :  �45.50 0471273546  �70.88 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Cost control<br/>Travel and Tourism.<br/>Cookery / food & drink etc<br/>Budgeting & financial management<br/>Hospitality & service industries
<br/><br/><label>LC Class. No.: </label>TX911.3.C65  / M55 2004 
<br/><br/><label>Dewey Class. No.: </label>647.950681 MIL